Chocolate Cherry Mousse Cake

Group Cake
Ingredient
KG
PETTINA AMERICAN BROWNIE
0.500
Eggs
0.150
Water
0.080
Butter
-
Total Weight: 0.730
Group Filling
Ingredient
KG
Bakels Les Fruits Dark Cherry 50%
0.200
Total Weight: 0.200
Group Mousse
Ingredient
KG
Chocolate Mousse Stabilizer
0.200
Water
0.250
Whipped cream
1.000
Total Weight: 1.450
Group Glaze
Ingredient
KG
Bakels Crystal Glaze Chocolate
0.300
Total Weight: 0.300
  1. Place Pettina America Brownie and eggs in a mixing bowl and mix at low speed 1min with paddle.
  2. Scrape done and mix another 3mins on  medium speed.
  3. Add water and soft butter and mix for another 1min, then pour batter into baking frame with the height of 6cm and bake at 170°C.
  4. Pipe the filling in a ring smaller than your cake about 1cm high. Then freeze using disk to assemble the cake.
  5. In a bowl combine the Mousse stabilizer and the warm water and mix well. Then fold the whipped cream under.
  6. Heat the glaze gently in a double boiler to about 45°C and emulsify before glazing the cake then it is ready to be served.

Display Conditions

Ambient

Category

Cakes, Muffins & Sponge Products, Glazes

Occasion

Afternoon Tea, BBQ, Celebration, Festive, Mother's Day, Summer

Finished Product

Cake, Sweet Food, Sweet Good

Back to top

Head Office

No. 2A, Jalan Tadum 28/42 Seksyen 28, 40400 Shah Alam Selangor